The Westport Library Resource Guides: History of Brewing in Connecticut: About

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Brewing in Connecticut

Beer, particularly ales and porter, was an important and traditional beverage among the early English settlers. Drinking water was unhealthy because of the possibility of contamination; the boiling involved in the brewing process actually produced a healthier drink. In the 1600s, Connecticut’s first colonists were faced with a choice of brewing their own beer or purchasing imported English brews. Colonists sometimes experimented with local ingredients, substituting corn, oats, and pumpkins for barley, and spruce for hops. Later in the 1700s, the availability of beer increased as tavern-keepers, like Pomfret’s Israel Putnam, began producing the beverage for their own establishments. Continue reading from Connecticut Public Radio

Cider literally was a staple for early settlers in New England. Just a few years after arriving at Plymouth Rock in 1620, colonists began to plant apple trees. Apples were a good source of food and beverage-the Pilgrims stored the apples and brewed cider to help them through the harsh New England winters. Back then, all cider was "hard" and not the sweet, non-alcoholic version we find in farm markets. Hard cider is created by fermenting pressed apple juice-a process used to preserve the beverage longer.

As history would have it, cider became the most common beverage in New England. This fizzy, fermented version of apple juice was simple to make, kept longer than milk, and safer to drink than water. Early settlers even brewed a low-alcholic version for their children, known as "ciderkin", by steeping their apple mash and pressing it for a second time. Continue reading from Lyman Orchards